Instructions

1. For the craquelin, in your Kenwood mixing bowl fitted with the K-Beater, cream the butter, sugars and flour together to make a paste.
2. Place this mix between two sheets of parchment paper and roll wafer thin and pop into the freezer for a minimum of 30 minutes.
3. For the choux, preheat your oven to 200C/180C fan.
4. Place the water, milk, sugar, salt and butter into a pot and heat gently over a low heat until the butter melts.
5. Once melted, turn up the heat and bring to a boil, at this point remove from the heat and stir in the flour.
6. Mix vigorously until you have a smooth dough, return to a medium/low heat and cook out for a minute.
7. Place this dough into the bowl of your Kenwood fitted with the kBeater and mix for a few minutes until the dough cools.
8. At this point add the eggs one at a time until you have a smooth pipeable batter.
9. Spoon the batter into a piping bag fitted with a round nozzle.
10. Pipe 12 choux buns onto a lined baking tray, allowing space for them to spread during baking.
11. Remove the craquelin and using a cutter the same size as the choux buns, cut out 12 pieces and place a disc on top of each choux bun.
12. Pop into a preheated oven and bake for 20-25 minutes or until golden brown.
13. Remove and allow to cool on a wire rack.
14. For the cheesecake filling, in the bowl of the Kenwood mixer, whisk together the cream cheese and icing sugar until smooth, finally fold in the fresh berries and whipped cream.
15. Spoon this mix into a piping bag.
16. To assemble, cut each choux bun in half and pipe some delicious raspberry cheesecake filling into the center and top with the choux bun top. I finished my buns with a disc of white chocolate.